Popular Conditions & Diets
Ingredients
10
Time
15m
Serves
4
Recipe by Tina Gravalos
Ingredients
10
Time
15m
Serves
4
Dinner
Gluten-Free
3 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Coconut Aminos
2 tsp
Lime Zest
1/4 cup
Lime Juice
3
Garlic Cloves
minced
1/2 cup
Fresh Cilantro
roughly chopped
1 large
Jalapeno
sliced
1 tsp
Sea Salt
1/2 tsp
Black Pepper
2 lbs
Flank Steak
1
In a large bowl, add the oil, coconut aminos, lime zest, lime juice, garlic, jalapeno, salt and pepper. Mix to combine.
2
Add the flank steak to the bowl and coat, on both sides, in the marinade. Make sure the steak is fully covered in the marinade. Then, cover it and refrigerate for one to two hours or overnight for more flavour. When ready to grill, let it sit out at room temperature for 20 to 30 minutes before grilling.
3
Preheat the grill to medium-high heat. Remove the steak from the marinade and scrape off any big pieces from the marinade before placing on the grill. Grill for five to six minutes per side or to your desired doneness.
4
Remove from the grill, cover and let it rest for 15 minutes. Using a sharp knife, thinly slice the steak against the grain. Serve and enjoy!
5
Notes: Refrigerate leftovers in an airtight container for up to three days. If you’re pressed for time, let the steak marinate for at least 30 minutes at room temperature before grilling. Omit the jalapeño if you don’t like spicy food. Or, alternatively, add more! You can also try to blend the marinade and pour it on top of the steak.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
